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Nectarine and Strawberry Salad
  • 4 nectarines, sliced and stones removed
  • 250g strawberries, washed and hulled
  • ¼ cup fresh mint, washed and stalks removed
  • 250 mL fresh orange juice
  • ½ teaspoon vanilla essence
  • 1 tablespoon caster sugar
  1. Toss fruit and mint together.
  2. Combine dressing ingredients in a small saucepan and stir over low heat until sugar has dissolved.
  3. Increase temperature and simmer for 5 minutes.
  4. Remove from heat and cool.
  5. Pour dressing over fruit and chill.
  6. Serve cold.


  • Use canned peaches if nectarines are not in season

Storage Suggestions

Can be stored in refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Saucepan
  • Medium-sized bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

192g Quantity per serving Quantity per 100g
Energy 356kJ 186kJ
Protein 2g 1g
Fat, total 0.3g 0.1g
— Saturated 0.0g 0.0g
Carbohydrate 16.2g 8.4g
— Sugars 16.0g 8.4g
Fibre 4.4g 2.3g
Sodium 3.1mg 1.6mg